Vitello Tonnato

Veal with Tuna Sauce

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

This recipe is a classic from the Piedmont which has, quite rightly, spread throughout the rest of the country and beyond. Roast veal served pink and cold, with a sauce made of tuna, capers, anchovies and homemade mayonnaise; it makes a wonderful main course, but for me it is best served amongst a selection of antipasti to share, with lovely homemade giardiniera (pickled vegetables). I prefer the veal girello cut of meat, and I usually opt for a canned tuna in extra vir